Pat the chicken wings completely dry with paper towels. Removing extra moisture helps the skin become crisp during baking. Check each wing and separate larger pieces if needed for more even cooking.

Add garlic powder, paprika, onion powder, black pepper, salt, and baking powder to a small bowl. Mix everything well. Baking powder helps create a crisp outer surface without deep frying.

Place the dry wings into a large mixing bowl. Add olive oil and sprinkle the seasoning mixture over them. Toss thoroughly until every wing has an even coating.

Line a baking sheet with parchment paper. Place a wire rack over the sheet. Arrange the wings in one layer, leaving space between each piece for hot air to circulate.

Preheat the oven to 425°F. Place the wings on the center rack. Bake for about 20 minutes. Avoid opening the oven too often because heat loss can affect crispness.

Carefully turn each wing using tongs. Return the tray to the oven and bake for another 15 to 20 minutes. The skin should become golden and crisp.

While the wings bake, combine honey, hot sauce, melted butter, and lemon juice in a small bowl. Stir until smooth. Adjust the hot sauce based on your preferred level of heat.

Remove the cooked wings from the oven. Brush them with the honey sauce or toss gently in the bowl. Sprinkle with fresh parsley and serve immediately while they remain hot and crisp.